Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status

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dc.creatorPetry, Nicolai
dc.creatorEgli, Ines
dc.creatorGahutu, Jean B.
dc.creatorTugirimana, Pierrot L.
dc.creatorBoy, Erick
dc.creatorHurrell, Richard
dc.date2014
dc.date2024-08-01T02:50:21Z
dc.date2024-08-01T02:50:21Z
dc.date.accessioned2026-06-27T15:35:09Z
dc.identifierhttps://hdl.handle.net/10568/149964
dc.identifier.urihttp://hdl.handle.net/123456789/108609
dc.languageen
dc.publisherElsevier
dc.rightsLimited Access
dc.sourcePetry, Nicolai; Egli, Ines; Gahutu, Jean B.; Tugirimana, Pierrot L.; Boy, Erick; and Hurrell, Richard. 2014. Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status. Journal of Nutrition 144(11): 1681-1687. https://doi.org/10.3945/jn.114.192989
dc.subjectphytic acid
dc.subjectgender
dc.subjectbeans
dc.subjectiron
dc.subjectwomen
dc.titlePhytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status
dc.typeJournal Article

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Instituto Internacional de Investigación sobre Políticas Alimentarias (IFPRI)